South Indian recipes

Broken Wheat Upma, as the name suggests is a nutrient-rich wheat based upma. While the broken wheat brings in loads of dietary fibre and energy, carrot and green peas bring along a wealth of nutrients, especially vitamin A. The veggies also add crunch to an otherwise soft upma. You may also add othe ....

Buttermilk rasam is a ‘light’, moderately spicy rasam that can be safely consumed even by those with cold or fever for whom raw buttermilk is usually not allowed. It tastes best when drunk as it is, while it can also be served with rice and a spicy curry.

This is a dry vegetable dish made with cabbage. Other vegetables like beans, cluster beans, sabre beans, carrots etc can also be prepared in a similar way. One such dry curry is always served along with a traditional south indian lunch.

Poriyal is any dry vegetable preparation flavoured with generous amounts of fresh grated coconut. Cabbage tempered with mustard seeds and dry red chillies makes a delightful accompaniment to any South Indian main course.

A signature kerala dish…super easy to make, good to look at, nutritious and delicious are some things going in favour of this dish. Loaded with coconut, usually, here we have used only 2 tbsp and yet maintained the taste.

Capsicum is a tricky vegetable, thanks to its complicated taste. While it goes well with north indian gravies, it is usually only used as an auxiliary to other main vegetables in south indian cooking. However, here is an innovative southie-style curry with capsicum as the focus!

Carrot and Cashewnut Payasam, protein plays an important role in vision. Opsin a type of protein combines with retinal (a form of vitamin a) to form visual pigment called rhodopsin. Lack of protein in diet can affect this process. Hence this payasam is a perfect combination as carrots are rich in vi ....

Traditional south indian fare, and a favourite especially with tamil brahmins, the carrot, cucumber and curd rice is a frequent choice for the ‘tiffin box’! it is really a refreshing dish to prepare on hot summer days to complement a meal of roti and subzi. You will be surprised to see the value-add ....

This is a sweet dish that is made during most festivals in south india. During sankaranthi, it is especially significant as it is made with freshly harvested rice. Remember to top it with oodles of ghee as it is the ghee that characterises the flavour, aroma and consistency of the pongal. In fact, t ....

The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of south indian cooking. This south indian delicacy stands testimony to this, with the distinct flavour and aroma of curry leaves wafting through the air and kindling your gastronomic juices into full-thr ....